Pumpkin White Chips (Printable Version)
Chewy pumpkin cookies packed with white chocolate chunks give you cozy fall vibes in every bite.
# Ingredients You'll Need:
→ Wet Stuff
01 -
Softened unsalted butter 227 grams
02 -
Brown sugar packed 210 grams
03 -
Regular sugar 100 grams
04 -
Canned pumpkin puree 240 grams
05 -
One big egg
06 -
Vanilla extract 5 milliliters
→ Dry Stuff
07 -
All-purpose flour 312 grams
08 -
Baking powder 5 grams
09 -
Baking soda 5 grams
10 -
Salt 3 grams
11 -
Ground cinnamon 4 grams
12 -
Ground nutmeg 1 gram
13 -
Ground ginger 1 gram
14 -
Ground cloves 0.5 gram
→ Extras
15 -
White chocolate chips 340 grams
# Detailed Preparation Steps:
01 -
Set oven at 175°C. Get baking trays ready with parchment or silicone mats.
02 -
Mix softened butter with both sugars until nice and fluffy.
03 -
Stir in pumpkin puree, egg, and vanilla until blended well.
04 -
Stir flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt together.
05 -
Slowly add dry mix to wet and stir just till mixed.
06 -
Gently fold white chocolate chips evenly with a spatula.
07 -
Spoon dough in rounded tablespoons onto trays, leave about 5 cm between each.
08 -
Bake 12 to 15 minutes or till edges turn a light golden.
09 -
Cool cookies on trays for 5 minutes then move to a rack till fully cool.
# Helpful Tips:
01 -
To boost the taste, try browned butter instead of softened. Tweak the spices how you like. Keep finished cookies in a sealed container at room temp for up to 3 days.